Here is a repeat of a popular and useful blog entry. Hoping everyone has an easy fast…and even better, a great break-the-fast. Here are some recipes that I will be making for my gathering along with the staples of tuna salad, egg salad, egg white salad with low fat mayonnaise, bagels, lox, tomatoes and onions, a cheese plate, fruit platter, and some cakes.
““Lorraine Smith (sent from Miriam Gray)
1/2 stick of margarine
1 1/2 cups sour cream
1/2 cup sugar (cook’s note: I don’t use that much)
1 tsp. vanilla
Pour mixture over 2 packages (not defrosted) frozen blintzes (12 blintzes). Bake in greased 7 x 11 pan at 350 degrees for about an hour – check after 45 minutes. You don’t want the top to be watery.
Skillet Macaroni and Cheese
An office favorite
3 1/2 cups water
1 12-ounce can evaporated milk
3 cups (12 ounces) elbow macaroni
1/2 tsp. dry mustard
1 tsp. cornstarch
2 cups each – shredded cheddar and Monterey Jack cheese
3 Tbsp. unsalted butter
salt and pepper
Bring water, 1 cup evaporated milk, macaroni, and salt to simmer in a skillet until macaroni is tender, about 9 minutes. Whisk cornstarch, Â½ cup evaporated milk, and mustard together, add to skillet, and stir for 1 minute. Take mixture off the heat and add cheeses, a cup at a time. Stir in butter and season to taste with salt and pepper.
1/2 pkg frozen vegetables, defrosted (use chopped spinach – drain all the water or chopped broccoli)
1/2 bag shredded cheese, probably like around 6 – 8 oz
Frozen deep dish pie crust
1 1/4 cups milk
bit of flour
Prick bottom of pie shell with a fork. Drain veggies well. Place on bottom of crust, spreading around. Toss cheese with about a teaspoon of flour (keeps from sticking) and mix in with veggies. Blend milk and eggs in blender with any spices you want. I might put in a little dried minced onion, basil, garlic, whatever. Pour into crust. Bake at 350 for about 45 minutes until golden on top. Test by putting knife in, when it comes out clean.
No-fry eggplant parmesan
1 1/2 cups grated parmesan cheese
2 cups seasoned bread crumbs
2 medium eggplants (2 lbs.), cut into 1/4 inch slices
4 eggs beaten with 3 tbsp. water
1 jar tomato sauce
1 1/2 cups shredded mozzarella cheese
Preheat oven to 350 degrees. Combine 1/2 cup parmesan cheese and bread crumbs. Dip eggplant into egg mixture then into bread crumbs. On vegetable-spray coated baking sheets, put eggplant slices in a single layer and bake for 25 minutes. In a baking dish, spread 1 cup tomato sauce, layer half of the eggplant, then 1 cup sauce, and 1/2 cup parmesan cheese. Repeat. Cover with foil and bake 45 minutes. After removing foil, sprinkle with mozzarella cheese and bake uncovered for about 5 more minutes until cheese melts.
Kellogg’s Rice Krispies Treats
An all-time favorite for children of all ages
(from the Rice Krispies box)
3 tbsp. margarine or butter
1 package marshmallows (plentiful in the kosher aisle this time of year)
6 cups Rice Krispies cereal
Melt margarine or butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies cereal and stir until coated. Use a buttered (or margarined) spatula or waxed paper and press mixture evenly into a 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool.